Browse > Article
http://dx.doi.org/10.48022/mbl.2106.06004

Characteristics of Probiotics Isolated from Korean Traditional Foods and Antibacterial Activity of Synbiotics  

Moon, Chae-Yun (Department of Aquatic Biomedical Sciences, Jeju National University)
Heo, Moon-Soo (Department of Aquatic Biomedical Sciences, Jeju National University)
Publication Information
Microbiology and Biotechnology Letters / v.49, no.4, 2021 , pp. 552-558 More about this Journal
Abstract
Traditional foods are manufactured according to the characteristics of each region for the nations of the world. Korea has mainly farmed, and seasonings have developed around rice and vegetables. In fermented foods, lactic acid bacteria such as Lactobacillus sp. and Pediococcus sp. and Bacillus sp. were isolated and identified from fermented foods. In this study, lactic acid bacteria were isolated and identified from commercially available traditional Korean fermented foods, and candidate strains were selected through antibacterial activity tests on human and fish disease bacteria. Thereafter, the final strain was selected by examining the resistance to simulated gastric and intestinal fluids, and hemolysis. The three (M1, K1, C13) final selected latic acid bacteria were miced with prebiotics and the antibacterial activity of synbiotics was evaluated. As for the fist antibacterial activity result, C13 showed high antibacterial acitivity in human diseases and fish diseases. Then, M1, K1 and C13, which did not produce β-haemolysis and were resistant to simulated gastric and intestinal fluids, were subjected to the second antibacterial activity of synbiotics. When the three prebiotics (FOS, GOS, Inulin) and probiotics (M1, K1, C13) were mixed, the antibacterial activity was increased or inhibited. Based on the 16S rRNA gene sequencing results, K1 and M1 were analyzed as Bacillus tequiensis 99.72%, Bacillus subtilis 99.65%, Bacillus inaquosorum 99.72%, Bacillus cabrialesii 99.72%, Bacillus stercoris 99.58%, Bacillus spizizenii 99.58%, Bacillus halotolerans 99.58%, and Bacillus mojavensis 99.51%. And C13 was analyzed as Bacillus velezensis 99.71%, Bacillus nematocida 99.36%, Bacillus amyloliquefaciens 99.44%, Bacillus atrophaeus 99.22%, and Bacillus nakamurai 99.44%.
Keywords
Synbiotics; probiotics; prebiotics; phylogenetic analysis; 16S rDNA; antibacterial activity;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Shin DH. 2010. Globalization trends and prospect of Korean traditional fermented foods. Food Sci. Ind. 43: 69-82.   DOI
2 Tapia-Paniagua ST, Chabrillon M, Diza-Rosales P, Banda IGD I, Lobo C, Balebona C, et al. 2010. Intestinal microbiota diversity of the flat fish Solea senegalensis (kaup, 1858) following probiotic administration. Microb. Ecol. 60: 310-319.   DOI
3 Cleveland J, Montville TJ, Nes IF, Chikindas ML. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 71: 1-20.   DOI
4 Munoz M, Mosquera A, Almeciga-Diaz CJ, Melendez AP, Sanchez OF. 2012. Fructooligosaccharides metabolism and effect on bacteriocin production in Lactobacillus strains isolated from ensiled corn and molasses. Anaerobe 18: 321-330.   DOI
5 Vamanu E, Vamanu A. 2010. The influence of prebiotics on bacteriocin synthesis using the strain Lactobacillus paracasei CMGB16. Afr. J. Microbiol. Res. 4: 534-537.
6 Kim SM. 2020. The present condition and development prospect of the fermented fishery products. Food Sci. Biotechnol. 53: 200-214.
7 Lee KW, Park JY, Sa HD, Jeong JH, Jin DE, Heo HJ, et al. 2014. Probiotic properties of pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food. Anaerobe 28: 199-206.   DOI
8 Park KY, Jeong JK, Lee YE, Daily 3rd JW. 2014. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J. Med. Food. 17: 6-20.   DOI
9 Roberfroid M, Gibson GR, Hoyles L, McCartney AL, Rastall R, Rowland I, et al. 2010. Prebiotic effects: metabolic and health benefits. Br. J. Nutr. 104: S1-S63.
10 Sekhon BS, Jairath S. 2010. Prebiotics, probiotics and synbiotics: an overview. J. Pharm. Educ. Res. 1: 13-36.
11 Li X, Xu C. 2008. Effects of supplementation of fructooligosaccharide and/or Bacillus subtilis to diets on performance and on intestinal microflora in broilers. Arch. Tierz. 51: 64-70.
12 Drider D, Fimland G, Hechard Y, Mcmullen LM, Prevost H. 2006. The continuing story of class IIa bacteriocins. Microbiol. Mol. Biol. Rev. 70: 564-582.   DOI
13 Zanjani MAK, Tarzi BG, Sharifan A, Mohammadi N. 2014. Microencapsulation of probiotics by calcium alginate-gelatinized starch with chitosan coating and evaluation of survival in simulated human gastro-intestional condition. Iran J. Pharm. Res. 13: 843-852.
14 Samot J, Badet C. 2013. Antibacterial activity of probiotic candidates for oral health. Anaerobe 19: 34-38.   DOI
15 Dehaghani PG, Baboli MJ, Moghadam AT, Ziaei-Nejad S, Pourfarhadi M. 2015. Effect of symbiotic dietary supplementation on survival, growth performance and digestive enzyme activities on common carp (Cyprinus carpio) fingerlings. Czech J. Anim. Sci. 60: 224-232.
16 Khochamit N, Siripornadulsil S, SuKon P, Siripornadulsil W. 2015. Antibacterial activity and genotypic-phenotypic characteristics of bacteriocin-producing Bacillus subtilis KKU213: potential as a probiotic strain. Microbiol. Res. 170: 36-50.   DOI
17 Byun JW, Park SC, Benno Y, Oh TK. 1997. Probiotic effect of Lactobacillus sp. DS-12 in flounder (Paralichthys olivaceus). J. Gen. Appl. Microbiol. 43: 305-308.   DOI
18 Kim DH, Subramanian D, Heo MS. 2017. Dietary effect of probiotic bacteria, Bacillus amyloliquefaciens-JFP2 on growth and innate immune response in rock bream oplegnathus fasciatus, challenged with Streptococcus iniae. Isr. J. Aquac. 69: 11.
19 Tagg JR, Dajani AS, Wannamaker LW. 1976. Bacteriocins of grampositive bacteria. Bacteriol. Res. 40: 722-756.   DOI
20 Mandadzhieva T, Ignatova-ivanova T, Kambarev S, lliev l, lvanova l. 2011. Utilization of different prebiotics by Lactobacillus spp. and Lactococcus spp. Biotechnol. Biotechnol. Equip. 25: 117-120.   DOI
21 Marsh PD, Moter A, Devine DA. 2000. Dental plaque biofilms: communities, conflict and control. Periodontol. 2000. 55: 16-35.   DOI
22 Bosscher D, Loo JV, Franck A. 2006. Inulin and oligofructose as prebiotics in the prevention of intestinal infections and diseases. Nutr. Res. Rev. 19: 216-226.   DOI
23 Patel S, Goyal A. 2012. The current trends and future perspectives of prebiotics research: a review. 3 Biotech. 2: 115-125.   DOI
24 Bergan T, Ekstron B, Nord CE. 1986. Ecological impacts of antibacterial agents: Stockholm. Scand J. Infect. Dis. 18: 1-203.   DOI
25 Paster BJ, Olsen I, AAS JA, Dewhirst FE. 2000. The breadth of bacterial diversity in the human periodontal pocket and other oral sites. Periodontol. 2000. 42: 80-87.
26 Miriam BB, Julio PD, Sergio MQ, Carolina GL, Angel G. 2012. Probiotic mechanisms of action. Ann. Nutr. Metab. 61: 160-174.   DOI
27 Ziggers-Anim D. 2000. A new prebiotic derived from whey. Anim. Feed Sci. Technol. 5: 34-36.
28 Brinques GB, Ayub MAZ. 2011. Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestional conditions, refrigeration, and yogurt. J. Food Eng. 103: 123-128.   DOI
29 Lewin CS. 1992. Mechanisms of resistance development in aquatic microorganisms. pp. 288-301. In: Chemotherapy in Aquaculture: from Theory to Reality (Michel C and Alderman DJ eds). Iffice international des Epizooties, Paris, France.